Best Orange Shrimp Spinach Salad Recipes

ORANGE SHRIMP SPINACH SALAD

Orange Shrimp Spinach Salad image

Great for a light summer lunch!

Provided by Dorothy Rinaldi

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

4 Valencia oranges - peeled, sectioned, and seeded
1 (16 ounce) package frozen cooked shrimp, thawed
1 (6 ounce) package baby spinach leaves
1 (8 ounce) can large pitted black olives, drained
3 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
freshly ground black pepper to taste

Steps:

Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.

Nutrition Facts : Calories 226 calories, Carbohydrate 13.5 g, Cholesterol 147.6 mg, Fat 12 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 521.5 mg, Sugar 0.5 g

GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD

Grilled Shrimp Kabobs with Orange Spinach Salad image

Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

4 navel oranges
1 pound uncooked peeled deveined large shrimp, thawed if frozen
1 small red onion, cut in half
1 package (10 ounces) fresh spinach
3/4 cup orange juice
1/3 cup light sesame or olive oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)

Steps:

Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.

Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg